In my humble opinion, there’s nothing better than lentil soup on a cold January eve. And what’s better than any ol’ lentil soup, is a Moroccan one, Harira. I decided to make this one tonight.
- 250g ground beef
- 500g chopped tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons fine short noodles — or angel hair broken up into short pieces
- 1 cup chickpeas (soaked overnight and pealed) – I cheat and use canned chickpeas
- 1 cup lentils (soaked for at least 30 mins)
- 1 chopped onion
- Herbs – a handful each, roughly chopped: cilantro, parsley, celery leaves
- Spices: 0.5 teaspoon black pepper, ginger (2inch x 1 inch – grated), saffron (pinch), salt (to taste)
- 2 tablespoons flour
- 1 egg
Mix chopped tomatoes, onions and herbs in a food processor with a little water until you get a fine mixture.
Place the mixture in a pressure cooker, lentils, meat, tomato paste, spices, and 1.5 liters of water.
Let the mixture pressure-cook for 15 minutes, then open the pot and add the noodles, constantly stirring. Add the chickpeas.
Dissolve the flour in a little water, and add it to the pot, constantly stirring, and allow the mixture to boil.
Beat the egg, then add it to the pot, constantly stirring.
Serve with a twist of lemon and a side of olives and cornichons.